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• W2590135499 abstract "Egg whites (EW) are a good source of protein; however, they are typically heated prior to consumption. Therefore, we investigated the effects of different heating conditions on the protein utilisation rate of EW. Male Sprague-Dawley rats (<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M1><mml:mi>n</mml:mi><mml:mo>=</mml:mo><mml:mn fontstyle=italic>36</mml:mn></mml:math>,<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M2><mml:mn fontstyle=italic>198</mml:mn><mml:mo>±</mml:mo><mml:mn fontstyle=italic>1</mml:mn></mml:math> g) were divided into six groups and fed American Institute of Nutrition-76 chow containing unheated EW, soft-boiled EW, boiled EW, milk whey protein, soybean protein, or no protein over a 10-day period using pair-feeding. Urine and faeces were sampled daily beginning on day 5 to measure nitrogen content and the net protein utilisation (NPU) rate. The soybean protein group had a significantly lower level of food intake and was thus excluded from subsequent analyses. The NPU value was similar among the unheated, soft-boiled, and boiled EW groups (<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M3><mml:mn fontstyle=italic>97.5</mml:mn><mml:mo>±</mml:mo><mml:mn fontstyle=italic>0.4</mml:mn></mml:math>,<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M4><mml:mn fontstyle=italic>96.5</mml:mn><mml:mo>±</mml:mo><mml:mn fontstyle=italic>0.1</mml:mn></mml:math>, and<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M5><mml:mn fontstyle=italic>96.5</mml:mn><mml:mo>±</mml:mo><mml:mn fontstyle=italic>0.7</mml:mn></mml:math>, resp.). The EW group values were significantly higher than the whey group values (<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M6><mml:mn fontstyle=italic>90.5</mml:mn><mml:mo>±</mml:mo><mml:mn fontstyle=italic>1.0</mml:mn></mml:math>). These results show that EW serve as a good source of protein, irrespective of heating." @default.
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• W2590135499 date "2017-01-01" @default.
• W2590135499 modified "2023-10-16" @default.
• W2590135499 title "Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats" @default.
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• W2590135499 doi "https://doi.org/10.1155/2017/6817196" @default.
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